Radgi

Ingredients

• 1½ cups Basmati ricewashed, soaked for 20 minutes and drained
• 2-3 tablespoons ghee
• 3 bay leaves
• 1 teaspoon fennel seeds (saunf)
• 2 green chillies, slit
• 2 medium onions, sliced
• 1 large tomato, sliced
• Salt to taste
• ¾ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon fennel seeds (saunf) powder
• ½ teaspoon garam masala powder
• ½ teaspoon turmeric powder
• ¼ cup chopped fresh mint leaves
• ¼ cup chopped fresh coriander leaves
• 5-6 French beans, stringed and cut into ½ inch pieces
• 1 small carrot, peeled and cut into ½ inch cubes
• 1 medium potato, peeled and cut into ½ inch cubes
• ½ cup coconut milk
• 15-20 fried bread croutons + for garnish 
• 10-12 fried cashewnuts + for garnish
• Fresh coriander sprig for garnish

Method

1. Heat ghee in a deep non-stick wide pan, add bay leaves, fennel seeds and green chillies, mix and sauté for 1 minute.
2. Add onions, mix and saute till golden brown. Add tomato and salt, mix well, cover and cook for 3-4 minutes or till the tomatoes turn soft and pulpy. 
3. Add red chilli powder, coriander powder, fennel powder, garam masala powder and turmeric powder, mix well and saute for 1-2 minutes.
4. Add mint leaves and coriander leaves, mix and sauté for 1 minute.
5. Add French beans, carrot and potato, mix well and saute for 1 minute.
6. Add coconut milk and 2½ cups water, mix well and cook till the mixture comes to a boil. Reduce heat to medium, cover and cook for 5-6 minutes.
7. Arrange the fried bread croutons and fried cashewnuts, cover the pan again and cook for 6-8 minutes.
8. Switch heat off, allow to rest for 10-15 minutes. Transfer the rice into a serving plate, garnish with fried bread croutons, fried cashewnuts and coriander sprig and serve hot.